For the ultimate turkey breast, brine the breast meat overnight in a mixture of sugar, salt, water, and spices like allspice and juniper. The next day, it's ready for roasting and centerpiece perfection.

This classic roast turkey—from celebrity chef and poultry master Thomas Keller—is nothing short of epic. The 24-hour brine includes lots of lemon and thyme. The result is a moist turkey, and that hard work ends up tasting really good.

Yes, you're getting some quick fix and fatty moisture from the boudin blanc stuffing, but this turkey needs a brine to stay moist. You don't have to get fancy with the brine—simply salt and sugar will do, but if you want to go an extra step, you can use a sweet white wine for additional acidity.